This super simple lamb dish is inspired by the Greek island of Paros. You'll caramelise the lamb mince, courgette and butter beans with stock and honey so that it crisps up and goes sweet and salty. Served over dill-flecked bulgur wheat, with fresh mint to garnish. Make sure you drizzle it with olive oil at the end.
Prep Time
20 min
Cuisine
Greek
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Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Top and tail the courgette[s], then chop into large, bite-sized pieces
Peel and finely slice the red onion[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Once hot, add the chopped courgette and sliced red onion with a pinch of salt and cook for 4-5 min or until beginning to soften and brown
2
Meanwhile, add the bulgur wheat to a pot with plenty of salted boiled water (the same as you would for pasta) and cook over a high heat for 10-15 min or until tender with a slight bite, then drain and return to the pot
3
Once the courgette and onion are done, transfer them to a plate and set aside
Return the pan to a medium-high heat
Once hot, add the lamb mince and cook for 3-4 min or until browned, breaking it up with a wooden spoon as you go
4
Once browned, crumble the beef stock cube[s] into the lamb and cook for 1-2 min
Meanwhile, drain and rinse the butter beans
Add the drained butter beans to the pan and cook for a further 2 min or until the beans have started to caramelise and brown
5
Meanwhile, chop the mintleaves finely, discarding the stalks
Cut the cherry tomatoes in half
6
Stir the dried dill and cherry tomatoes into the drained bulgurwheat with 2 tbsp [4 tbsp]olive oil and a pinch of salt and pepper – this is your dill-fleckedbulgur
7
Return the courgette and onion to the pan with the lamb
Add the honey and stir to coat the mince evenly, then remove from the heat
Taste for seasoning, adding more salt and pepper if needed
8
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